Drain potatoes very well, and set aside until cool enough to handle (about 10 minutes).

Place the potatoes on a chopping board. Using the tines of a fork, scrape the potatoes to make shallow grooves on all sides.You will need a baking tray large enough to accommodate the potatoes in a single layer without overcrowding. Add the oil to the tray and place in oven for five minutes, or until oil is hot. Remove tray from oven and carefully add the potatoes to the hot oil.Turn the potatoes in the oil to coat completely. Season potatoes with remaining 1/4 teaspoon salt.

16 Comments:

Hello, i have never got intrested in Aussie but i would like to know their life, culture especially food and cooking very much through my 1 month stay this past August. it is so intresting reading your food preparation and presentation and so on. I enjoyed it very much!! Happy Holidays!

Just want to say thank you so much for this recipe! I have NEVER been able to get crispy roast potatoes, it seems like a bit of an art, so I am so excited to try this version. Your recipes are always so foolproof - I love them! I don't even LOOK at other recipe sites, yours is hands down the best. Thanks again!(also, thanks for bringing in printing with pictures, it's a big help!)

Another winner from the Oz gurus. First time I ever got that crispy outside fluffy inside effect - delicious.I used 100% pure rice bran oil. Never thought of using canola spray which is 67% canola and 33% emulsifiers and propellants as a 'health conscious' option.